START TO FINISH: 40 minutes
MAKES: Two 10-inch pizzas
This is the simple, classic cheese pizza. We use a quick, no-cook tomato sauce and a mixture of three cheeses for full flavor. Straining the sauce after pureeing removes excess moisture that otherwise would prevent the crust from crisping.
14½-ounce can diced tomatoes
½ teaspoon dried oregano
1 medium garlic clove, finely grated
¼ teaspoon red pepper flakes
1 tablespoon extra-virgin olive oil
Kosher salt
3 ounces shredded whole-milk mozzarella cheese (¾ cup)
1½ ounces shredded fontina cheese (⅓ cup)
1 ounce finely grated Parmesan cheese (½ cup)
Semolina flour, for dusting pizza peel
2 pizza dough rounds (see here)
At least 1 hour before baking, heat oven to 550°F (or 500°F if that’s your oven’s maximum temperature), with a baking steel or stone on the upper-middle rack.
In a food processor, process the tomatoes, oregano, garlic and pepper flakes until smooth, about 30 seconds. Transfer to a fine mesh strainer set over a medium bowl. Let stand without stirring until liquid no longer drains off, about 15 minutes. Discard the liquid. Add the strained tomatoes to the now-empty bowl and stir in the oil and ½ teaspoon salt. In a medium bowl, toss all 3 cheeses until combined.
Dust a baking peel, inverted baking sheet or rimless cookie sheet with semolina. Transfer the first dough round to the peel and, if needed, reshape into a 10-inch circle. Using the back of a spoon, spread half of the tomato mixture over the dough, leaving a ½-inch border at the edge. Sprinkle with half of the cheese mixture. Slide the pizza onto the baking steel and bake until well browned and the cheese is bubbling and spotted brown, 7 to 10 minutes (9 to 12 minutes in a 500°F oven).
Using the peel, transfer the pizza to a wire rack. Let cool for a couple minutes. Meanwhile, repeat with the second dough round, using the remaining tomato sauce and cheese mixture.